Zucchini and Red Beans

Heat the olive oil in a large pot and add the onions. Cook for about 1 minute, stirring well to prevent sticking. Add the zucchini and continue cooking for about 4 minutes more, stirring often.

While the vegetables are cooking, mash the Roasted Garlic Puree with the tomatoes in a shallow bowl to form a slightly soupy mixture. The tomatoes should remain in pieces. Add to the pot along with the ras el hanout and salt, and stir well. Turn down the heat to medium and cook for about 10 minutes. The zucchini should be just a bit tender.

Turn up the heat and add the beans, along with about 1/4 cup of the juice from the can. Cook a few minutes more, until the liquid is reduced and forms a light sauce. Remove from the heat and stir in the cilantro.

Roasted Garlic Puree

Preheat oven to 375° F.

Trim the root ends off the garlic cloves. Toss the garlic in a bowl with the olive oil, salt and pepper.

Stack 10 sheets of heavy-duty aluminum foil on a work surface, rumpling them slightly. The idea behind this is to create some air pockets, which act as a heat buffer to prevent the garlic from burning. Place a sheet of parchment paper on top. Pile the garlic mixture into a nice mound in the middle of the paper and fold the entire stack over it, folding and crimping the edges to form a tight seal.

Place the package in the oven and roast for about an hour, turning the oven down to 325° F for the last 15 minutes. Remove the package from the oven and allow it to cool completely.

Open the package and slip the roasted garlic into a food processor along with any accumulated juices. Process to a smooth puree. Scrape into a jar or small bowl, cover tightly and store in the refrigerator.